Easy Eggplant Breakfast Hash
This Easy Eggplant Breakfast Hash is a delicious skillet dish and a great way to use up that eggplant that’s been sitting in your fridge!
Servings 4
Ingredients
- 4 cups eggplant peeled and diced
- 2 tbsp. extra virgin olive oil
- 1/2 cup yellow onion chopped
- 1 bell pepper chopped
- 1/4 tsp. paprika
- 1/2 tsp. garlic powder
- Salt and pepper to taste
Instructions
- Generously salt the eggplant and place it in a colander over the sink. Allow it to sit for 30 minutes, then rinse it with cold water. Allow it to dry.
- Heat olive oil in a skillet over medium heat and add the onion. Cook just until the onion starts to soften.
- Add eggplant to skillet and cook until softened and browned around edges. If necessary, add more oil to skillet.
- Add the bell peppers and spices to the skillet. Continue cooking until the peppers have softened.
- Serve the hash immediately. If desired, add a fried egg on top.